kelly-anne
Assistant Cook
I've been going to a local chinese restaurant in Edinburgh for a whle now who serve the best crispy shredded potato in their own unique style consisting of a few simple ingredients. I've tried to make it a few times at home now but always fail on drying out the potato before deep frying. The end result being clumps of crunchy potato rather than crisp golden individual strands.Can anyone offer any advice in the prep of the potato (which I usually grate) and also a method of withdrawing the mositure from the potato (I usually sprinkle with salt and law on kitchen towel)? before deep frying in corn oil.
Any advice appreciated.
Any advice appreciated.